Fish Tikka

image Fabulous flaky fork tender grilled fish!
The trilogy of ajwain, methi and mustard create magic …couldn’t have enough of this delicious creation!!
Courtesy Atul Sikand
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Method:
Wash fish fillets with a tsp of vinegar. Drain and pat dry. Cut into cubes.
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Marinate fish in lemon juice, salt, red chilli pwdr, ginger-garlic paste, mustard oil, 1/2 tsp each of coarsely ground ajwain and methi dana, some hung yogurt and besan for about an hour.
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Thread the fish carefully onto bamboo skewers. Place on greased foil. Grill in a 425F oven for about 10 minutes. or alternatively BBQ on hot Grill for about 5-6 minutes. Baste with oil.
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Flip and grill on other side for another 5 minutes. If grilling in the oven, increase the heat to broil for the last 5 minutes. Baste one more time with oil.
Serve hot with lachcha pyaz!
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